• Brown Rice, Shrimp & Turkey Sausage Jambalaya

Brown Rice, Shrimp & Turkey Sausage Jambalaya

The art of the weeknight meal is always being refined and finessed: easy, but not mindless, time consuming, but not all consuming are some of my general rules of thumb. I’m always on the hunt for receipts that satisfy at least a few of these criteria, and can hopefully cover a couple of lunches the following day.  

This healthy Jambalaya is not only super easy but, incredibly delicious and even better the second time around!


  • 2 tablespoons olive oil
  • 8 ounces Jenny O Hot Italian Turkey Sausage
  • 1 small Spanish onion, diced
  • ½ each green, yellow and red bell peppers, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 ounces)
  • 1 tablespoon plus 1 teaspoon smoked paprika (or just regular paprika if you don’t have smoked)
  • 1 teaspoon oregano
  • ¾ teaspoon cumin
  • 1 tsp of louisiana hot sauce
  • 1 tsp cayenne pepper – or to taste
  • 1¼ cup boil in a bag brown rice
  • 3½ cups low-sodium chicken stock
  • 3/4 pound large shrimp, peeled and deveined


  1. Heat 2 tablespoons olive oil in a dutch oven or large saucepan. When hot, add the diced turkey sausage and sauté for about 3 minutes until lightly browned.
  2. Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.
  3. Add the diced tomatoes, paprika, oregano, cumin, and cayenne pepper and cook for about 3 minutes until the mixture reaches a simmer
  4. Mix in the brown rice and cook for 1 minute before adding the chicken stock. Bring to a boil and then lower to a simmer. Cover and cook for 25 minutes until the rice is tender and most of the liquid has been absorbed.
  5. Taste your jambalaya, and season with salt and a little extra cayenne if you are so inclined, although be careful as it has a way of sneaking up on you.
  6. Mix the shrimp into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through.
  7. Plate the  jambalaya into bowls and garnish with sliced scallions and serve with hot sauce for those who want that extra kick.jumb

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